Roasted Chipotle Cauliflower Taco Bowls with Lime Crema

  • Total Time: 50 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

Ingredients

  • FOR THE CHIPOTLE CAULIFLOWER:

    1 (1.5 oz.) can chipotle chilies in adobo sauce

    4 cups cauliflower florets (1 head)

    1 Tbsp. honey

    2 cloves garlic, minced

    2 Tbsp. olive oil

    Salt and pepper (to taste)

     

    FOR THE TACO ‘MEAT’:

    1 (3.35 oz.) package Plant Boss® Mild Plant Taco Meatless Crumbles

    2 cups cool water

    2 Tbsp. neutral oil

     

    FOR THE LIME CREMA:

    1/2 cup Greek yogurt

    1/2 cup sour cream

    2 Tbsp. lime juice

    Toppings: shredded purple cabbage, cilantro, lime wedges

Directions

    1. Preheat oven to 425o.
    2. Remove 2-4 chilies from can and chop. (Refrigerate remainder, good for 1-2 months.)
    3. Toss chopped chilies, cauliflower florets, honey, garlic, olive oil, salt and pepper until evenly coated. Spread onto foil-lined baking sheet and bake for 25-30 minutes.
    4. Cook Mild Meatless Crumbles with water and oil according to package directions.
    5. Combine yogurt, sour cream and lime juice. Season with salt. Chill until needed.
    6. Assemble into bowls: Mild meatless crumbles, roasted cauliflower; drizzle with crema and top with shredded cabbage, cilantro and a squeeze of lime.